Unhydrolyzed pea protein isolates having ph near 6 and uses thereof

Abstract

The technology described in this specification pertains to an unhydrolyzed pea protein isolate comprising protein content from 70 to 90% (wt.%) and having a bulk density from 0.45 to 0.60 g / ml and a water holding capacity from about 2.0 (g / g). The described pea protein isolates are shown to be useful in controlling initial hardness and long term staling in certain unbaked food composition, including cold pressed protein bars.

Description

UNHYDROLYZED PEA PROTEIN ISOLATES HAVING pH NEAR 6 AND USES THEREOF|0001 | This specification discloses pea protein isolates. The pea protein isolates have defined characteristics and are particularly useful in controlling initial hardness and long term staling in unbaked food compositions, including cold pressed protein bars.[0002} Cold pressed protein bars are a large consumer product segment and desirability of a cold pressed bar is based in part the bars firmness initially and over time. Desirable cold pressed bars are soft, but not sticky. These textural attributes are significantly affected by the functional and structural characteristics of the protein, and depending on protein type, strategies differ for making a protein isolate capable of delivering a desired texture for a cold pressed bar.|0003| Soy protein and whey protein are commonly used proteins in food compositions like cold pressed bars and have been extensively studied to make cold pressed bars having desirable textures. For example, for unhydrolyzed soy protein Myong J. Chen reports bar hardness increased as the solubility increased above 55% or decreased below 30% soluble solids index (SSI) and that the optimum solubility' for the softest texture was at around 30% SSI. (See Chemistry, Texture, and Flavor of Soy. ACS Symposium Series 1059, (ed. Cadwallader. K, and Chang, S.)(2010), chapter 19 at pO 304-5 and Figure 3). In contrast, for hydrolyzed protein, Chen says, bar hardness increased as the degree of hydrolysis increased at beyond 50 simplified trinitrobenzene sulfonic acid test index units (STNBS) or decreased from the optimum at around 45 STNBS. Alternately, for whey protein, D. J. McMahon, S.L. Adams, W.R. McManus say that bars initially had similar hardness of approximately 3.4 N that increased during storage. Bars with hydrolyzed whey protein isolate were softest with hardness at 37 days (accelerated shelf-life testing) of 10 to 15 N compared to almost 100 N for bars with whey protein isolate. (Hardening of High-Protein Nutrition Bars and Sugar / Polyol-Protein Phase Separation, J. Food Sci 74(6) pp.E312-E321 at abstract (Aug. 2009)|0004] Currently, pea protein isolates made for cold pressed bars similarly hydrolyze protein or control protein solubility. But, as shown in this specification, pea proteins require a different functionality profile to achieve the same results reported for cold pressed bars made using soy protein or whey protein. In one aspect this specification discloses a pea protein isolate having functional attributes useful for making cold press bars that have acceptable firmness over an extended shelf-life. The pea proteins described in this specification are obtained using anisoelectric separation process and are not hydrolyzed, or otherwise modified such as by deamidation.[00051 The technology described in this specification can be better understood with reference to the following figures, which are provided for illustrative purposes and are not intended to limit the full scope of the technology.BRIEF DESCRIPTION OF THE FIGURES

[0006] Figure 1 is a picture of an SDS-PAGE gel including various commercially available protein isolates.

[0007] Figure 2 is a picture of an SDS-PAGE gel including samples unhydrolyzed pea protein isolates.[0008[ Figure 3 is a graph of the hardness of cold pressed bars made using protein isolates of various type.|0009[ In one aspect this specification describes unhydrolyzed pea protein isolates. As used in this specification an unhydrolyzed pea protein isolate is a pea protein composition comprised essentially of globular type pea proteins that are not modified such as by succinylation or deamidation, or glycosylation or other chemical modification of the pea protein and are not hydrolyzed by acid or enzyme. Such proteins can be identified by their molecular weight protein and lack of chemical modification. The molecular weight distribution of globular type unhydrolyzed pea protein isolates is depicted in Figure 2, which is a picture of and SDS-PAGE. In Figure 2, Samples 2 and 4 are illustrative of embodiments of the disclosed unhydrolyzed pea protein isolates.

[0010] Embodiments of unhydrolyzed pea protein isolates can be obtained by any method known in the art. An illustrative but not exclusive process to obtain unhydrolyzed pea protein isolates uses an isoelectric point isolation. In a generalized isoelectric point isolation a pea flour is suspended in solution to form a slurry and pea protein is separated from starch, fiber, and other constituents by adjusting the pH of the slurry. Commonly, pea protein is highly soluble at pH above 8 or pH below 2. Starch and fiber, in contrast, remain insoluble. So at pH 8 (for example) a supernatant of dissolved pea protein can be separated from undissolved starch and fiber. Also, at least a portion of the pea protein (ty pically globular ty pe protein) is nearly insoluble at pH around 4, the isoelectric point of protein. At pH 4, therefore, pea protein precipitates and can be recovered from the supernatant.[00111 Unhydrolyzed pea protein isolate can be distinguished from hydrolyzed pea protein and proteins of other t pe by molecular weight profde. For example Figure 1 is a picture of an SDS-PAGE gel that includes deamidated pea protein, hydrolyzed pea protein, hydrolyzed and unhydrolyzed soy protein, and hydrolyzed and unhydrolyzed whey protein. All are distinguishable from each other based on molecular weight profde. Each of these proteins is also distinguishable from the unhydrolyzed pea proteins shown in Figure 2[0012} Figure 2 is a picture of SDS-PAGE gels of pea protein isolate made using an isoelectric point separation. Lines 2 and 4 are made using the processes described in this specification. Line 3 is a prior art pea protein isolate made using an alternate isoelectric point separation. As see, each has similar molecular weight profile.[00131 Following isoelectric point separation, the pea protein isolated can be neutralized to a pH of choice, which is shown to affect physical and functional properties of the final unhydrolyzed pea protein isolate. For example, when neutralized to lower pH (pH less than 6.5 versus pH around 7.0) the slurry of recovered pea protein (to be dried as the pea protein isolate) is more viscous and requires higher pressure to pass through a spray drier.[0014| In any embodiment this specification discloses an unhydrolyzed pea protein isolate comprising protein content from 70% to 90% (wt.%) or from 75% to 90% and having a bulk density7from 0.45 to 0.60 g / ml, or from 0.48 to 0.58 g / ml, or from 0.48 to 0.55 g / ml and a water holding capacity from about 2.0 (g / g), or form about 2. 1 or from about 2.2. or from about 2.3, or from about 2.4, or from about 2.5 to about 3.0 (g / g) or from about 2.0 (g / g), or form about 2. 1 or from about 2.2. or from about 2.3, or from about 2.4, or from about 2.5 to about 2.9 (g / g).[0015} In any embodiment this specification discloses an unhydrolyzed pea protein isolate wherein the pea protein isolate has a solubility7less (according to the solubility test provided in this specification) than about 15% or from about 15% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8%, or from about 14% to about 1%, or to about 2.%, or to about 3%, or to about 4%. or to about 5% or to about 6%, or to about 7%, or to about 8%. In at least some preferred embodiments the unhydrolyzed pea protein isolate has a solubility from less than about 11%, or 11% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8% wherein the solubility is measured using the solubility test.In alternate embodiments an unhydrolyzed pea protein isolate comprises protein content from 70 to 90% (wt.%) or from 75% to 90%; a water holding capacity from about 2.0 (g / g), or form about 2. 1 or from about 2.2. or from about 2.3, or from about 2.4, or from about 2.5 to about 3.0 (g / g) or from about 2.0 (g / g), or form about 2.1 or from about 2.2. or from about 2.3, or from about 2.4, or from about 2.5 to about 2.9 (g / g); wherein the pea protein isolate has a solubility of less than about 15% or from about 15% to about 1%. or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8%, or from about 14% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8% wherein the solubility' is measured using the solubility test, or preferably wherein the solubility of the unhydrolyzed pea protein isolate has a solubility from less than about 11% or 11% to about 1%, or to about 2,%. or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8% wherein the solubility7is measured using the solubility test. Such protein isolates may also have a bulk density a bulk density' from 0.45 to 0.60 g / ml, or from 0.48 to 0.58 g / ml, or from 0.48 to 0.55 g / ml.

[0016] In any embodiment this specification discloses an unhydrolyzed pea protein isolate wherein the pea protein isolate has a dispersibility (7% in water) from about 5 to about 15 (seconds), or from about 6 to about 15 or from about 7 to about 15, or from about 5 to about 14, or from about 5 to about 13, or from about 6 to about 15, or form about 7 to about 13.

[0017] In any embodiment this specification discloses an unhydrolyzed pea protein isolate wherein the pea protein isolate has pH in water from about 6.0 to about 6.5 or to about 6.4 or to about 6.3, or from about 6. 1 or from about 6.2 or from about 6.3 to about 6.5.

[0018] In any embodiment this specification discloses an unhydrolyzed pea protein having a median particle size (D50) from about 30 to about 45 microns or from 30 to 40 microns or from 31, or from 32, or from 33, or from 34 to 40 microns.|0019] In any embodiment this specification discloses an unhydrolyzed pea protein having a volume mean particle size (D4,3) from 35 to 55 microns or 35 to 50 microns, or 40 to 50 microns.

[0020] In another aspect this specification discloses use of an unhydrolyzed pea protein isolate having the functional and the physical attributes described in this specification in an unbaked composition. In any embodiment, this specification describes an unbaked foodcomposition comprising the pea protein isolate described in this specification used in an amount from about 20% to about 50%, or to about 45%, or to about 40%, or to about 35%, or to about 30% and a binding agent, wherein optionally the binding agent is selected from the group consisting of oils, syrups, aqueous compositions, and water. In preferred embodiments the unbaked composition is a cold pressed bar.

[0021] In any embodiment this specification describes an unbaked composition or a cold pressed bar having a firmness less than 2 kg (force) or from about 0.5 kg or from about 1 kg to about 2 kg.[0022 j In any embodiment this specification describes an unbaked composition, or a cold pressed bar has a firmness less than 2 kg (force) or from about 0.5 kg or from about 1 kg to about 2 kg over a period of 1 month or 2 months or 3 month or 4 months or 5 months or 6 months or 7 months or 8 months or 9 months or 10 months or 11 months or 12 months.

[0023] In any embodiment this specification describes an unbaked composition, or a cold pressed bar the unhydrolyzed pea protein isolate is part of a protein component, and the protein component comprises from 5% to 100% of the pea protein isolate, or from 5% or from 10%, or from 15%, or from 20%, or from 25%, or from 30%, or from 35%. or from 40%, or from 45%, or from 50%, 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

[0024] In any embodiment this specification describes an unbaked composition, or a cold pressed bar the unhydrolyzed pea protein isolate is part of a protein component, and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%. or from 90%, or from 95%, to about 100%.

[0025] In any embodiment this specification describes an unbaked composition, or a cold pressed bar the unhydrolyzed pea protein isolate is part of a protein component, the protein component further comprises whey protein.

[0026] In any embodiment this specification describes an unbaked composition, or a cold pressed bar the unhydrolyzed pea protein isolate is part of a protein component, the protein component further comprises soy protein, chickpea protein, lentil protein, wheat protein, fava bean protein. Such proteins may be provided as flours (commonly 8 to 20% protein), proteinconcentrates (commonly 50 to 75% protein) or protein isolates (commonly 80 to 90% protein) and mixture thereof.|0O27| In any embodiment this specification describes an unbaked composition, or a cold pressed bar the unhydrolyzed pea protein isolate is part of a protein component, the protein component further comprises egg protein.[ 00281 Unbaked compositions and cold pressed bars may further comprise other ingredients commonly used in such composition. Illustrative, but not exclusive ingredients, include starches, sweeteners, hydrocolloids, flavorings, coloring, and texturizers.[0029 Useful starches are from sources including but are not limited to com, waxy com, rice, waxy rice, potato, waxy potato, tapioca, waxy tapioca, pea, lentil, fava bean, chickpea, and wheat. Useful starches may native, pregelatinized or modifies by chemical, enzymatic, or physical means. Chemical modified starches include but are not limited starches stabilized using hydroxypropyl, or acetyl groups, starches crosslinked via phosphate or adipate groups, acid hydrolyzed (also called converted starches), octenyl succinate (“OSA”) modified starches. Physically modified starches include but are not limited to thermally inhibited starches, heatmoisture treated starches, and annealed starch. Enzymatically modified starches include but are not limited to converted starches. Starch products, although not necessarily considered starch made by chemical or enzymatic modification include maltodextrin, dextrin, and sugar syrups.

[0030] Sweeteners may be caloric (including low-caloric) and non-caloric. Sweeteners include syrups and powdered sweeteners. Sweeteners include sugar, dextrose, glucose, fructose, high fructose com syrup, maltose, isomaltose, isomalto-oligosaccharides, allulose, stevia (rebaudiosides, A. B, M, and mixtures thereof), honey, other sugars, sweet proteins (e.g. brazzein) and mixtures thereof.[00311 Hydrocolloids include gums like xanthan, guar, locust bean, acacia, modified fibers like hydroxypropylmethylcellulose or carboxymethylcellulose, pectin, pectin containing fibers (from citrus, apple, and other sources) and mixtures thereof.[00321 Texturizers and bulking agents include starches and maltodextrins, short chain fructooligosaccharides, cellulosic fibers, resistant starches, slowly digestible starches and oligosaccharides, soluble fibers (soluble com fibers), inulin and mixtures thereof.

[0033] Oils and aqueous solutions (including syrups) may be used as binding agents to hold the ingredients of the unbaked food composition of cold pressed bar together. Aqueoussolutions include water and the syrups previously described. Useful oils include vegetable oils whether solid or liquid at room temperature (about 21° C).

[0034] In a further aspect this specification discloses methods of making an unbaked food composition or cold pressed bar comprising mixing an unhydrolyzed pea protein isolate with a binding agent to form a mixture and forming the unbaked food composition from the mixture wherein the unhydrolyzed pea protein isolate is as described in this specification and the unbaked food composition may comprise other ingredients as described in this specification.

[0035] Within this specification the term “cold pressed bar’ refers to compositions as described in this specification made without baking. Cold pressed bars are a known consumer product and segment including various snack bars, nutritional bars, and high protein bars. Cold pressed bars are formed by mixing dry ingredients with a binder ingredient to form a cohesive mixture that is shaped and sold as a finished product without cooking.

[0036] Within this specification the term “protein component” is used to refer to all the protein within the unbaked food composition. While the protein may be supplied by a protein concentrate or flour, the non-protein components of the concentrate or flour (such as starch) are not considered part of the protein component. Protein components may comprise a single protein type (such as the pea protein isolates described in this specification) or a mixture of protein types (such as whey, or soy, or wheat, or fava bean or other protein said in this specification mixed with an unhydrolyzed pea protein isolate as described in this specification).

[0037] As used in this specification an “unhydrolyzed pea protein isolate” is a pea protein composition comprised essentially of globular type pea proteins that are not modified such as by succinylation or deamidation, or glycosylation or other chemical modification of the pea protein and are not hydrolyzed by acid or enzyme. Such proteins can be identified by their molecular weight protein and lack of chemical modification. The molecular weight distribution of globular type unhydrolyzed pea protein isolates is depicted in Figure 2, which is a picture of and SDS-PAGE. In Figure 2, Samples 2 and 4 are illustrative of embodiments of the disclosed unhydrolyzed pea protein isolates.

[0038] Use of “about” to modify a number is meant to include the number recited plus or minus 10%. Where legally permissible recitation of a value in a claim means about the value. Use of about in a claim or in the specification is not intended to limit the full scope of covered equivalents.[003 | Recitation of the indefinite article “a’' or the definite article “the” is meant to mean one or more unless the context clearly dictates otherwise.

[0040] While certain embodiments have been illustrated and described, a person with ordinary skill in the art. after reading the foregoing specification, can effect changes, substitutions of equivalents and other types of alterations to the methods, and of the present technology7. Each aspect and embodiment described above can also have included or incorporated therewith such variations or aspects as disclosed regarding any or all the other aspects and embodiments.[0041 [ The present technology is also not to be limited in terms of the aspects described herein, which are intended as single illustrations of individual aspects of the present technology. Many modifications and variations of this present technology7can be made without departing from its spirit and scope, as will be apparent to those skilled in the art. Functionally equivalent methods within the scope of the present technology, in addition to those enumerated herein, will be apparent to those skilled in the art from the foregoing descriptions. Such modifications and variations are intended to fall within the scope of the appended claims. It is to be understood that this present technology is not limited to methods, conjugates, reagents, compounds, compositions, labeled compounds or biological systems, which can, of course, vary. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. It is also to be understood that the terminology used herein is for the purpose of describing aspects only and is not intended to be limiting. Thus, it is intended that the specification be considered as exemplary7only with the breadth, scope and spirit of the present technology indicated only by the appended claims, definitions therein and any equivalents thereof. No language in the specification should be construed as indicating any non-claimed element as essential.

[0042] The embodiments illustratively described herein may suitably be practiced in the absence of any element or elements, limitation or limitations, not specifically disclosed herein. Thus, for example, the terms “comprising,” “including,” “containing,” etc. shall be read expansively and without limitation. Additionally, the terms and expressions employed herein have been used as terms of description and not of limitation, and there is no intention in the use of such terms and expressions of excluding any equivalents of the features shown and described or portions thereof, but it is recognized that various modifications are possible within the scope of the claimed technology. Additionally, the phrase “consisting essentially of’ will beunderstood to include those elements specifically recited and those additional elements that do not materially affect the basic and novel characteristics of the claimed technology. The phrase “consisting of’ excludes any element not specified.|0043] In addition, where features or aspects of the disclosure are described in terms of Markush groups, those skilled in the art will recognize that the disclosure is also thereby described in terms of any individual member or subgroup of members of the Markush group. Each of the narrower species and subgeneric groupings falling within the generic disclosure also form part of the technology. This includes the generic description of the technology with a proviso or negative limitation removing any subject matter from the genus, regardless of whether the excised material is specifically recited herein.

[0044] As will be understood by one skilled in the art, for any and all purposes, particularly in terms of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed range can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be readily broken down into a lower third, middle third and upper third, etc. As will also be understood by one skilled in the art all language such as “up to,” “at least,” “greater than,” “less than,” and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member, and each separate value is incorporated into the specification as if it w ere individually recited herein.

[0045] The technology7disclosed in this specification can be better understood with reference to the following aspect, which are provided for illustrative purposes and are not intended to limit the full scope of the technology7.

[0046] 1. An unhydrolyzed pea protein isolate comprising protein content from 70 to 90% (wt.%) or from 75% to 90%; and having a bulk density from 0.45 to 0.60 g / ml, or from 0.48 to 0.58 g / ml, or from 0.48 to 0.55 g / ml and a water holding capacity from about 2.0 (g / g), or form about 2. 1 or from about 2.2. or from about 2.3, or from about 2.4, or from about 2.5 to about 3.0 (g / g) or from about 2.0 (g / g), or form about 2. 1 or from about 2.2. or from about 2.3, or from about 2.4, or from about 2.5 to about 2.9 (g / g).[00471 2. The unhydrolyzed pea protein isolate of claim 1 wherein the pea protein isolate has a solubility of less than about 15% or from about 15% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8%, or from about 14% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8% wherein the solubility is measured using the solubility test, or preferably wherein the solubility of the unhydrolyzed pea protein isolate has a solubility from less than about 11% or 11% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8% wherein the solubility is measured using the solubility test.(0048| 3. The unhydrolyzed pea protein isolate of claim 1 or 2 wherein the pea protein isolate has a dispersibility (7% in water) from about 5 to about 15 seconds, or from about 6 to about 15 or from about 7 to about 15, or from about 5 to about 14, or from about 5 to about 13, or from about 6 to about 15, or form about 7 to about 13.[0049| 4. The unhydrolyzed pea protein isolate of any one of claims 1 to 3 wherein the pea protein isolate has pH in water from about 6.0 to about 6.5 or to about 6.4 or to about 6.3, or from about 6. 1 or from about 6.2 or from about 6.3 to about 6.5.

[0050] 5. The unhydrolyzed pea protein isolate of any one of claims 1 to 4 having a median particle size (D50) from about 30 to about 45 microns or from 30 to 40 microns or from 31, or from 32, or from 33, or from 34 to 40 microns.(0051] 6. The unhydrolyzed pea protein isolate of any one of claims 1 to 5 having a volume mean particle size (D4,3) from 35 to 55 microns or 35 to 50 microns, or 40 to 50 microns.

[0052] 7. Use of an unhydrolyzed pea protein isolate as described in any one of the foregoing claims in a cold pressed bar.

[0053] 8. The use as described in claim 7 wherein the unhydrolyzed pea protein isolate is used in an amount from about 20% to about 50%, or to about 45%, or to about 40%, or to about 35%, or to about 30%.|O054] 9. The use as described in claims 7 or 8 wherein the unhydrolyzed pea protein isolate is part of a protein component and wherein the protein component comprises the unhydrolyzed pea protein isolate in an amount from 5% to 100% (wt.%), or from 5% or from 10%, or from 15%. or from 20%. or from 25%, or from 30%, or from 35%, or from 40%,or from 45%, or from 50%, 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%. or from 90%, or from 95%, to about 100%.

[0055] 10. The use as described in any one of claims 7 to 9 wherein the unhydrolyzed pea protein isolate is part of a protein component and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

[0056] 11. The use as described in any one of claims 7 to 10 wherein the protein component further comprises at least one other protein selected from the group consisting of whey protein, soy protein, lentil protein, chickpea protein, fava bean protein, egg protein, and mixtures thereof.

[0057] 12. The use as described in any one of claims 7 to 11 wherein the protein component further comprises whey protein.

[0058] 13. An unbaked food composition comprising an unhydrolyzed pea protein isolate as describe in any one of claims 1 to 7 in an amount from about 20% to about 50%, or to about 45%, or to about 40%, or to about 35%, or to about 30% and a binding agent, wherein optionally the binding agent is selected from the group consisting of oils, syrups, aqueous compositions, and water; optionally wherein the unbaked food composition is a cold pressed bar.

[0059] 14. The unbaked food composition of claim 13 being a cold pressed bar.

[0060] 15. The unbaked food composition of claim 13 or 14 wherein the unhydrolyzed pea protein isolate is part of a protein component and wherein the protein component comprises the unhydrolyzed pea protein isolate in an amount from 5% to 100% (vvt.%), or from 5% or from 10%, or from 15%, or from 20%, or from 25%, or from 30%, or from 35%, or from 40%. or from 45%. or from 50%, 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 1 0%.

[0061] 16. The unbaked food composition of any one of claims 13 to 15 wherein the unhydrolyzed pea protein isolate is part of a protein component, and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.[0062} 17. The unbaked food composition of any one of claims 13 to 16 wherein the protein component further comprises at least one other protein selected from the group consisting of whey protein, soy protein, lentil protein, chickpea protein, fava bean protein, egg protein, and mixtures thereof.[0063} 18. The unbaked food composition of any one of claims 13 to 17 wherein the protein component further comprises whey protein.[0064[ 19. The unbaked food composition of claim 13 or 18 having a firmness less than 2 kg (force) or from about 0.5 or from about 0.75 or from about 1 to about 2 kg (force).[0065| 20. A method of making an unbaked food composition comprising: mixing an unhydrolyzed pea protein isolate with a binding agent to form a mixture and forming the unbaked food composition from the mixture wherein the unhydrolyzed pea protein isolate as describe in any one of claims 1 to 7 in an amount from about 20% to about 50%, or to about 45%, or to about 40%, or to about 35%, or to about 30% and a binding agent, wherein optionally the binding agent is selected from the group consisting of oils, syrups, aqueous compositions, and water.[0066} 21. The method of claim 20 wherein the unbaked food composition is a cold pressed bar.[0067} 22. The method of claim 20 or 21 wherein the unhydrolyzed pea protein isolate is part of a protein component and wherein the protein component comprises the unhydrolyzed pea protein isolate in an amount from 5% to 100% (wt.%), or from 5% or from 10%, or from 15%, or from 20%, or from 25%, or from 30%, or from 35%, or from 40%, or from 45%, or from 50%, 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%. or from 85%, or from 90%, or from 95%, to about 100%.[0068} 23. The method of any one of claims 20 to 22 wherein the unhydrolyzed pea protein isolate is part of a protein component, and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.|0069| 24. The method of any one of claims 20 to 23 wherein the protein component further comprises at least one other protein selected from the group consisting of whey protein, soy protein, lentil protein, chickpea protein, fava bean protein, egg protein, and mixtures thereof.[0070| 25. The method of any one of claims 21 to 24 wherein the protein component further comprises whey protein.[00711 26. An unhydrolyzed pea protein isolate comprising protein content from 70 to 90% (wt.%) or from 75% to 90%; a water holding capacity from about 2.0 (g / g), or form about 2.1 or from about 2.2. or from about 2.3, or from about 2.4, or from about 2.5 to about 3.0 (g / g) or from about 2.0 (g / g), or form about 2.1 or from about 2.2. or from about 2.3, or from about 2.4, or from about 2.5 to about 2.9 (g / g); wherein the pea protein isolate has a solubility of less than about 15% or from about 15% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8%, or from about 14% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8% wherein the solubility is measured using the solubility test, or preferably wherein the solubility of the unhydrolyzed pea protein isolate has a solubility from less than about 11% or 11% to about 1%, or to about 2.%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8% wherein the solubility is measured using the solubility7test.[0072| 27. The unhydrolyzed pea protein isolate of claim 26 wherein the pea protein isolate has a bulk density7from 0.45 to 0.60 g / ml, or from 0.48 to 0.58 g / ml, or from 0.48 to 0.55 g / ml.|00731 28. The unhydrolyzed pea protein isolate of claim 27 or 28 wherein the pea protein isolate has a dispersibility (7% in water) from about 5 to about 15 seconds, or from about 6 to about 15 or from about 7 to about 15, or from about 5 to about 14, or from about 5 to about 13, or from about 6 to about 15, or form about 7 to about 13.[0074| 29. The unhydrolyzed pea protein isolate of any one of claims 27 to 29 wherein the pea protein isolate has pH in water from about 6.0 to about 6.5 or to about 6.4 or to about 6.3, or from about 6. 1 or from about 6.2 or from about 6.3 to about 6.5.

[0075] 30. The unhydrolyzed pea protein isolate of any one of claims 27 to 30 having a median particle size (D50) from about 30 to about 45 microns or from 30 to 40 microns or from 31. or from 32, or from 33, or from 34 to 40 microns.

[0076] 31. The unhydrolyzed pea protein isolate of any one of claims 27 to 30 having a volume mean particle size (D4,3) from 35 to 55 microns or 35 to 50 microns, or 40 to 50 microns.[0077| 32. Use of an unhydrolyzed pea protein isolate as described in any one of the foregoing claims in a cold pressed bar.[00781 33. The use as described in claim 32 wherein the unhydrolyzed pea protein isolate is used in an amount from about 20% to about 50%. or to about 45%. or to about 40%, or to about 35%, or to about 30%.

[0079] 34. The use as described in claims 32 or 33 wherein the unhydrolyzed pea protein isolate is part of a protein component and wherein the protein component comprises the unhydrolyzed pea protein isolate in an amount from 5% to 100% (wt.%), or from 5% or from 10%, or from 15%, or from 20%. or from 25%, or from 30%, or from 35%, or from 40%, or from 45%, or from 50%, 55%, or from 60%, or from 65%, or from 70%. or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

[0080] 35. The use as described in any one of claims 32 to 34 wherein the unhydrolyzed pea protein isolate is part of a protein component and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.[0081 [ 36. The use as described in any one of claims 32 to 35 wherein the protein component further comprises at least one other protein selected from the group consisting of whey protein, soy protein, lentil protein, chickpea protein, fava bean protein, egg protein, and mixtures thereof.

[0082] 37. The use as described in any one of claims 32 to 36 wherein the protein component further comprises whey protein.

[0083] 38. An unbaked food composition comprising an unhydrolyzed pea protein isolate as describe in any one of claims 26 to 31 in an amount from about 20% to about 50%, or to about 45%, or to about 40%, or to about 35%, or to about 30% and a binding agent, wherein optionally the binding agent is selected from the group consisting of oils, syrups, aqueous compositions, and water, wherein optionally the unbaked food composition is a cold pressed bar.

[0084] 39. The unbaked food composition of claim 38 being a cold pressed bar.

[0085] 40. The unbaked food composition of claim 38 or 39 wherein the unhydrolyzed pea protein isolate is part of a protein component and wherein the proteincomponent comprises the unhydrolyzed pea protein isolate in an amount from 5% to 100% (wt.%). or from 5% or from 10%, or from 15%, or from 20%, or from 25%. or from 30%, or from 35%, or from 40%, or from 45%, or from 50%, 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.[00861 41. The unbaked food composition of any one of claims 38 to 40 wherein the unhydrolyzed pea protein isolate is part of a protein component, and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%. or from 70%, or from 75%, or from 80%, or from 85%, or from 90%. or from 95%, to about 100%.[0087 [ 42. The unbaked food composition of any one of claims 38 to 41 wherein the protein component further comprises at least one other protein selected from the group consisting of whey protein, soy protein, lentil protein, chickpea protein, fava bean protein, egg protein, and mixtures thereof.[0088| 43. The unbaked food composition of any one of claims 38 to 42 wherein the protein component further comprises whey protein.

[0089] 44. The unbaked food composition of claim 38 to 43 having a firmness less than 2 kg (force) or from about 0.5 or from about 0.75 or from about 1 to about 2 kg (force).[0090 [ 45. A method of making an unbaked food composition comprising: mixing an unhydrolyzed pea protein isolate with a binding agent to form a mixture and forming the unbaked food composition from the mixture wherein the unhydrolyzed pea protein isolate as describe in any one of claims 1 to 7 in an amount from about 20% to about 50%, or to about 45%, or to about 40%, or to about 35%. or to about 30% and a binding agent, wherein optionally the binding agent is selected from the group consisting of oils, syrups, aqueous compositions, and water.[0091 [ 46. The method of claim 45 wherein the unbaked food composition is a cold pressed bar.

[0092] 47. The method of claim 45 or 46 wherein the unhydrolyzed pea protein isolate is part of a protein component and wherein the protein component comprises the unhydrolyzed pea protein isolate in an amount from 5% to 100% (wt.%), or from 5% or from 10%, or from 15%, or from 20%, or from 25%, or from 30%, or from 35%, or from 40%, orfrom 45%, or from 50%, 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%. or from 85%, or from 90%, or from 95%, to about 100%.

[0093] 48. The method of any one of claims 45 to 47 wherein the unhydrolyzed pea protein isolate is part of a protein component, and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

[0094] 49. The method of any one of claims 45 to 48 wherein the protein component further comprises at least one other protein selected from the group consisting of whey protein, soy protein, lentil protein, chickpea protein, fava bean protein, egg protein, and mixtures thereof.[00951 50. The method of any one of claims 45 to 49 wherein the protein component further comprises whey protein.EXAMPLE 1 - CHARACTERISTICS OF PEA PROTEIN ISOLATE

[0096] Pea protein isolates were made in an isoelectric point isolation process. Following isolation pea protein isolated curd was neutralized from the isoelectric point of pea protein (around pH 4.5) to near neutral. The neutralized curd as then spray dried to recover a pow dered pea protein isolate. Sample A is a prior art pea protein obtain through isoelectric point separation, neutralized to about pH 7 was sold commercially by Ingredion Incorporated as Vitessence® 1853 pea protein isolate (line 3 of Figure 2 is another sample of Vitessence® 1853 pea protein isolate neutralized to about pH 7). Five other samples (Samples 1 to 5) were obtained by isoelectric point separation but were neutralized to pH less than 6.5.

[0097] Pea protein isolate Sample A, and Samples 1 to 5 were further evaluated for loose bulk density, solubility at pH 7, water holding capacity, dispersibility in water, pH in solution and % protein content. The measurements of the properties was done as follows.

[0098] Loose bulk density was calculated as follows. Protein powder was spooned into a beaker having known weight (dry basis) and volume. Beaker was fdled over the top with a w ood tongue depressor, taking care not to tap the sample. Beaker w as weighed again. Density equals weight difference between beaker with protein and without divided volume of sample.

[0099] Solubility’ test is measured using the “solubility test,” which is as follows. Two and half percent (2.5%) protein solution in deionized w ater was made and dispersed on at speed of 3000 rpm for 20 sec. Dispersion w as incubated at 30°C (86°F) with speed set to 35 rpm for 2hours. Dispersion was then centrifuged for 20 minutes at 10,000 x g and then let stand for 10 minutes. 1000 uL of supernatant was transferred to a pre-weighed lined and tared LECO boat. Nitrogen content was measured using (protein factor 6.25). LECO measures protein in supernatant. Percent protein solubility is percentage of protein in supernatant compared to the percent protein in solution. Protein in solution based on the percent protein in sample (weight basis) and weight of samples compared to weight of sample and weight of water.[0100} Water holding capacity was measured as follows. Protein is added to a centrifuge tube of known mass and volume. Tube is weighed after adding protein (dry sample). Ten milliliters of deionized water was added to the beaker which was agitated at high speed for 1 to 2 minutes, until no lump / aggregations were present. Centrifuge was let stand at room temperature (about 21° C) for 30 minutes. The tube was then centrifuged at 3000 x g for 20 minutes at room temperature (about 21° C). Supernatant was then collected. Remaining mass of the tube (precipitate / residue) was measured (wet sample). Water holding capacity equals the ratio (gram / gram) of the wet sample to the dry sample.[01011 Dispersibility of protein in water was measured as follows. Fifty grams of deionized water was placed in a beaker. A measured amount of protein (to make 7% protein in water slurry) was added to water and stirred until powder was completely dispersed (determined visually). Time to complete dispersion was measured. Complete dispersion was defined as no powder was seen on the top of the water and all lump / aggregates disappeared.

[0102] Precent protein content was measured using Leco protein analyzer and protein factor 6.25.[0103} Sample pH is measured by pH meter of dispersed protein (as described for dispersibility testing) in deionized water (measured to have pH 7 without protein).

[0104] Results are reported in Table 1. Solubility results were measured using the Solubility at pH 7 test.Table 1Physical Properties of Pea Protein Isolates

[0105] Samples 1 to 5 are reported to have higher bulk density and lower solubility' than Sample A. Also, Samples 1 to 5, which represent different runs made using the same process, have generally similar bulk density, solubility, and water holding capacity.|0106] The same physical properties reported in Table 1 were measured for various commercial plant protein isolate samples. Comparison of measured results for Samples 1 to 5 and commercial samples is reported in Table 2.Table 2Physical Properties of Various Plant Protein Isolates[0107| Supro® 430 soy protein isolate is available from IFF. Puris® pea protein 870H is available from Puris. Nutralys® S85 XF and Nutralys® S85F are available from Roquette. It is noted that each of the pea protein isolates can be distinguished based on physical properties.EXAMPLE 2 - COLD PRESSED BAR|01081 Sample 1 of Example 1 was taken as representative of pea protein isolate Samples 1 to 5 and was used as the unhydrolyzed pea protein isolate in this Example 2. Hardness over time of cold pressed bars made using various plant protein isolate was measured. Bars were made using the formula reported in Table 3.Table 3Formula Cold Pressed Bars

[0109] Part A was mixed (dry) in a mixing bowl. Separately, the flavor modulator was dissolved with water. Then the flavor modulator and water were mixed with the Part B. Wet ingredients (Parts B and C) were added in halves to the Part A ingredients and were mixed in standard kitchen mixer until dough formed. Dough was rolled out to a sheet bars (32mm width x 57mm length and 15mm height). Bars were stored in metalized bags that were heat sealed and were subjected to accelerated shelf-life testing in an accelerated shelf-life chamber and stored for 42 days at 90° F (about 32° C) and 55% relative humidity.

[0110] Separate samples were measured for firmness using texture analyzer after 0, 3, 7, 10, 14, and 42 days storage in the accelerated shelf-life chamber. Firmness was measured using a texture analyzer (TA.XT) that was operated using craft knife blade with 45o chisel (TA-42) to carry out a cut test. Other TA.XT parameters were as follows: load cell 50 kg, trigger force of40g. During the test the probe was advanced at 1 mm / sec. The probe was advanced over the distance 10 mm.[01111 Plant protein isolates tested were Sample 1, Supro® 430 soy protein isolate, Puris® 870H pea protein, and Nutralys® S85 XF pea protein and Nutralys® S85F pea protein. Results are provided in Table 4 (through 7-days storage during the accelerated shelf-life test) and are plotted in Figure 3 (through 42-days storage during the accelerated shelf-life test). Figure 3 provides the firmness in kg (force) on the y-axis and storage time (days) on the x-axis.Table 4Firmness Over Time of Cold Pressed Bars

[0112] As shown, cold pressed bars made from the Sample 1 pea protein isolate had firmness around 2-kg (force) through the duration of the shelf-life study.

Claims

CLAIMSWhat is claimed is:

1. An unhydrolyzed pea protein isolate comprising protein content from 70 to 90% (wt.%) or from 75% to 90%; and having a bulk density from 0.45 to 0.60 g / ml, or from 0.48 to 0.58 g / ml, or from 0.48 to 0.55 g / ml and a water holding capacity from about 2.0 (g / g), or form about 2. 1 or from about 2.

2. or from about 2.3, or from about 2.4, or from about 2.5 to about 3.0 (g / g) or from about 2.0 (g / g), or form about 2. 1 or from about 2.

2. or from about 2.3, or from about 2.

4. or from about 2.5 to about 2.9 (g / g).

2. The unhydrolyzed pea protein isolate of claim 1 wherein the pea protein isolate has a solubility of less than about 15% or from about 15% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8%, or from about 14% to about 1%, or to about 2%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8% wherein the solubility is measured using the solubility test, or preferably wherein the solubility of the unhydrolyzed pea protein isolate has a solubility from less than about 11% or 1 1% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8% wherein the solubility is measured using the solubility test.

3. The unhydrolyzed pea protein isolate of claim 1 or 2 wherein the pea protein isolate has a dispersibility (7% in water) from about 5 to about 15 seconds, or from about 6 to about 15 or from about 7 to about 15, or from about 5 to about 14, or from about 5 to about 13. or from about 6 to about 15, or form about 7 to about 13.

4. The unhydrolyzed pea protein isolate of any one of claims 1 to 3 wherein the pea protein isolate has pH in water from about 6.0 to about 6.5 or to about 6.4 or to about 6.3, or from about 6. 1 or from about 6.2 or from about 6.3 to about 6.5.

5. The unhydrolyzed pea protein isolate of any one of claims 1 to 4 having a median particle size (D50) from about 30 to about 45 microns or from 30 to 40 microns or from 31, or from 32. or from 33, or from 34 to 40 microns.

6. The unhydrolyzed pea protein isolate of any one of claims 1 to 5 having a volume mean particle size (D4,3) from 35 to 55 microns or 35 to 50 microns, or 40 to 50 microns.

7. Use of an unhydrolyzed pea protein isolate as described in any one of the foregoing claims in a cold pressed bar.

8. The use as described in claim 7 wherein the unhydrolyzed pea protein isolate is used in an amount from about 20% to about 50%, or to about 45%, or to about 40%. or to about35%, or to about 30%.

9. The use as described in claims 7 or 8 wherein the unhydrolyzed pea protein isolate is part of a protein component and wherein the protein component comprises the unhydrolyzed pea protein isolate in an amount from 5% to 100% (wt.%), or from 5% or from 10%, or from 15%, or from 20%, or from 25%, or from 30%, or from 35%, or from 40%, or from 45%, or from 50%, 55%, or from 60%, or from 65%. or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

10. The use as described in any one of claims 7 to 9 wherein the unhydrolyzed pea protein isolate is part of a protein component and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

11. The use as described in any one of claims 7 to 10 wherein the protein component further comprises at least one other protein selected from the group consisting of whey protein, soy protein, lentil protein, chickpea protein, fava bean protein, egg protein, and mixtures thereof.

12. The use as described in any one of claims 7 to 11 wherein the protein component further comprises whey protein.

13. An unbaked food composition comprising an unhydrolyzed pea protein isolate as describe in any one of claims 1 to 7 in an amount from about 20% to about 50%, or to about 45%, or to about 40%, or to about 35%, or to about 30% and a binding agent, wherein optionally the binding agent is selected from the group consisting of oils, syrups, aqueous compositions, and water; optionally wherein the unbaked food composition is a cold pressed bar.

14. The unbaked food composition of claim 13 being a cold pressed bar.

15. The unbaked food composition of claim 13 or 14 wherein the unhydrolyzed pea protein isolate is part of a protein component and wherein the protein component comprises the unhydrolyzed pea protein isolate in an amount from 5% to 100% (wt.%), or from 5% or from 10%, or from 15%, or from 20%, or from 25%, or from 30%, or from 35%, or from40%, or from 45%, or from 50%, 55%, or from 60%, or from 65%, or from 70%, or from 75%. or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

16. The unbaked food composition of any one of claims 13 to 15 wherein the unhydrolyzed pea protein isolate is part of a protein component, and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

17. The unbaked food composition of any one of claims 13 to 16 wherein the protein component further comprises at least one other protein selected from the group consisting of whey protein, soy protein, lentil protein, chickpea protein, fava bean protein, egg protein, and mixtures thereof.

18. The unbaked food composition of any one of claims 13 to 17 wherein the protein component further comprises whey protein.

19. The unbaked food composition of claim 13 or 18 having a firmness less than 2 kg (force) or from about 0.5 or from about 0.75 or from about 1 to about 2 kg (force).

20. A method of making an unbaked food composition comprising: mixing an unhydrolyzed pea protein isolate with a binding agent to form a mixture and forming the unbaked food composition from the mixture wherein the unhydrolyzed pea protein isolate as describe in any one of claims 1 to 7 in an amount from about 20% to about 50%, or to about 45%, or to about 40%, or to about 35%, or to about 30% and a binding agent, wherein optionally the binding agent is selected from the group consisting of oils, syrups, aqueous compositions, and water.

21. The method of claim 20 wherein the unbaked food composition is a cold pressed bar.

22. The method of claim 20 or 21 wherein the unhydrolyzed pea protein isolate is part of a protein component and wherein the protein component comprises the unhydrolyzed pea protein isolate in an amount from 5% to 100% (wt.%), or from 5% or from 10%, or from 15%, or from 20%, or from 25%, or from 30%, or from 35%, or from 40%, or from 45%, or from 50%, 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%. or from 95%, to about 100%.

23. The method of any one of claims 20 to 22 wherein the unhydrolyzed pea protein isolate is part of a protein component, and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

24. The method of any one of claims 20 to 23 wherein the protein component further comprises at least one other protein selected from the group consisting of whey protein, soy protein, lentil protein, chickpea protein, fava bean protein, egg protein, and mixtures thereof.

25. The method of any one of claims 21 to 24 wherein the protein component further comprises whey protein.

26. An unhydrolyzed pea protein isolate comprising protein content from 70 to 90% (wt.%) or from 75% to 90%; a water holding capacity from about 2.0 (g / g), or form about 2.1 or from about 2.

2. or from about 2.3, or from about 2.4, or from about 2.5 to about 3.0 (g / g) or from about 2.0 (g / g), or form about 2.1 or from about 2.

2. or from about 2.3, or from about 2.4, or from about 2.5 to about 2.9 (g / g); wherein the pea protein isolate has a solubility of less than about 15% or from about 15% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%. or to about 8%, or from about 14% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8% wherein the solubility is measured using the solubility test, or preferably wherein the solubility of the unhydrolyzed pea protein isolate has a solubility from less than about 11% or 11% to about 1%, or to about 2,%, or to about 3%, or to about 4%, or to about 5% or to about 6%, or to about 7%, or to about 8% wherein the solubility is measured using the solubility test.

27. The unhydrolyzed pea protein isolate of claim 26 wherein the pea protein isolate has a bulk density from 0.45 to 0.60 g / ml, or from 0.48 to 0.58 g / ml, or from 0.48 to 0.55 g / ml.

28. The unhydrolyzed pea protein isolate of claim 27 or 28 wherein the pea protein isolate has a dispersibility (7% in water) from about 5 to about 15 seconds, or from about 6 to about 15 or from about 7 to about 15, or from about 5 to about 14, or from about 5 to about 13. or from about 6 to about 15, or form about 7 to about 13.

29. The unhydrolyzed pea protein isolate of any one of claims 27 to 29 wherein the pea protein isolate has pH in water from about 6.0 to about 6.5 or to about 6.4 or to about 6.3, or from about 6. 1 or from about 6.2 or from about 6.3 to about 6.5.

30. The unhydrolyzed pea protein isolate of any one of claims 27 to 30 having a median particle size (D50) from about 30 to about 45 microns or from 30 to 40 microns or from 31, or from 32, or from 33, or from 34 to 40 microns.

31. The unhydrolyzed pea protein isolate of any one of claims 27 to 30 having a volume mean particle size (D4,3) from 35 to 55 microns or 35 to 50 microns, or 40 to 50 microns.

32. Use of an unhydrolyzed pea protein isolate as described in any one of the foregoing claims in a cold pressed bar.

33. The use as described in claim 32 wherein the unhydrolyzed pea protein isolate is used in an amount from about 20% to about 50%, or to about 45%, or to about 40%, or to about 35%, or to about 30%.

34. The use as described in claims 32 or 33 wherein the unhydrolyzed pea protein isolate is part of a protein component and wherein the protein component comprises the unhydrolyzed pea protein isolate in an amount from 5% to 100% (wt.%), or from 5% or from 10%, or from 15%, or from 20%, or from 25%, or from 30%, or from 35%, or from 40%, or from 45%, or from 50%, 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

35. The use as described in any one of claims 32 to 34 wherein the unhydrolyzed pea protein isolate is part of a protein component and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%, or from 70%. or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

36. The use as described in any one of claims 32 to 35 wherein the protein component further comprises at least one other protein selected from the group consisting of whey protein, soy protein, lentil protein, chickpea protein, fava bean protein, egg protein, and mixtures thereof.

37. The use as described in any one of claims 32 to 36 wherein the protein component further comprises whey protein.

38. An unbaked food composition comprising an unhydrolyzed pea protein isolate as describe in any one of claims 26 to 31 in an amount from about 20% to about 50%, or to about 45%, or to about 40%, or to about 35%, or to about 30% and a binding agent, wherein optionally the binding agent is selected from the group consisting of oils, syrups, aqueouscompositions, and water, wherein optionally the unbaked food composition is a cold pressed bar.

39. The unbaked food composition of claim 38 being a cold pressed bar.

40. The unbaked food composition of claim 38 or 39 wherein the unhydrolyzed pea protein isolate is part of a protein component and wherein the protein component comprises the unhydrolyzed pea protein isolate in an amount from 5% to 100% (wt.%), or from 5% or from 10%, or from 15%, or from 20%, or from 25%, or from 30%, or from 35%, or from 40%, or from 45%, or from 50%, 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

41. The unbaked food composition of any one of claims 38 to 40 wherein the unhydrolyzed pea protein isolate is part of a protein component, and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

42. The unbaked food composition of any one of claims 38 to 41 wherein the protein component further comprises at least one other protein selected from the group consisting of whey protein, soy protein, lentil protein, chickpea protein, fava bean protein, egg protein, and mixtures thereof.

43. The unbaked food composition of any one of claims 38 to 42 wherein the protein component further comprises whey protein.

44. The unbaked food composition of claim 38 to 43 having a firmness less than 2 kg (force) or from about 0.5 or from about 0.75 or from about 1 to about 2 kg (force).

45. A method of making an unbaked food composition comprising: mixing an unhydrolyzed pea protein isolate with a binding agent to form a mixture and forming the unbaked food composition from the mixture wherein the unhydrolyzed pea protein isolate as describe in any one of claims 1 to 7 in an amount from about 20% to about 50%, or to about 45%, or to about 40%, or to about 35%, or to about 30% and a binding agent, wherein optionally the binding agent is selected from the group consisting of oils, syrups, aqueous compositions, and water.

46. The method of claim 45 wherein the unbaked food composition is a cold pressed bar.

47. The method of claim 45 or 46 wherein the unhydrolyzed pea protein isolate is part of a protein component and wherein the protein component comprises the unhydrolyzed pea protein isolate in an amount from 5% to 100% (wt.%), or from 5% or from 10%, or from 15%, or from 20%, or from 25%, or from 30%, or from 35%, or from 40%, or from 45%, or from 50%, 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%. or from 95%, to about 100%.

48. The method of any one of claims 45 to 47 wherein the unhydrolyzed pea protein isolate is part of a protein component, and the protein component comprises from 50% to 100% of the pea protein isolate, or from 55%, or from 60%, or from 65%, or from 70%, or from 75%, or from 80%, or from 85%, or from 90%, or from 95%, to about 100%.

49. The method of any one of claims 45 to 48 wherein the protein component further comprises at least one other protein selected from the group consisting of whey protein, soy protein, lentil protein, chickpea protein, fava bean protein, egg protein, and mixtures thereof.

50. The method of any one of claims 45 to 49 wherein the protein component further comprises whey protein.

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